Tuesday, 26 September 2017


Prep Time  : 10 mins
Cooking Time : 15 mins
Serve  : 2

Buns   -   2
Grated processed cheese   -   100 gms
Boiled peas   -   2 tbsp
Boiled n grated potato   -  2 big size
Finely chopped capsicum   -  2 tbsp
Finely chopped onion   -  1 medium size
Chopped garlic  -   1 tsp
Chopped coriander leaves   -   1 tbsp
Salt  -  to taste
Black mustard seeds   -  1/4 tsp
Finely chopped tomato   -   1
Finely chopped green chilly  -  1/4 tsp
Black pepper powder  -  1/4 tsp
Garam masala powder  -  1/2 tsp
Butter  -  50 gms
Oil  -   2 tbsp

Heat oil in a pan.
Add black mustard seeds .
When it crackles add chopped garlic,onion and saute for one mins.
Now add capsicum,boiled peas,tomato,green chilly,grated potato and mix well.
Add black pepper powder,garam masala powder,salt and coriander leaves and mix well.
Turn off the flame.
Take a bun and cut in the top of the bun,pull out some bun.
Now fill the stuffing tightly.
Spread the butter.
Now add the grated cheese at the top of the bun.
In a pre heated oven bake for 5 - 8 mins in a 150.c.
Enjoy with stuffed buns.

Monday, 25 September 2017


Prep Time : 15 mins
Cooking Time : 10 mins
Serve : 2

Cottage cheese/paneer   -  250 gms
Tomato  -  2
Grated ginger  -  1 tsp
Green chilly  - 1
Cumin seeds  -  1/4 tsp
Clarified butter  -  2 tbsp
Salt  -  to taste

Wash and chop the tomato and make a paste in the blender.
Heat clarified butter in a pan.
Add cumin seeds to crackle.
Add grated ginger and green chilly.
Add tomato paste,salt and 1/2 cup of water and mix well.
Cover it and cook in a simmer for 8 - 10 mins.
Cut paneer into cubes and add in the pan and mix well/
When it comes to boil turn off the flame.
Garnish with coriander leaves .
Serve hot.

Sunday, 24 September 2017


Prep Time  : 15 mins
Cooking Time  : 5 mins
Serve  : 2

Whole moong sprout   -  1/2 cup
Cucumber cut in diced   -   1/2 cup
Tomato cut in diced   -   1/2 cup
Finely chopped green chilly  -  1
Lemon juice  -  1 tbsp
Roasted cumin seeds  -  1/2 tsp
Salt  -  totaste

Blanch the sprout.
Take a large bowl add blanched sprout,cucumber,green chilly,tomato and lemon juice and mix well.
Sprinkle salt and,roasted cumin seeds and mix well.
Serve chilled.

Saturday, 23 September 2017


Prep Time  :  15 mins
Cooking Time  : 25 mins
Serve  : 4

Gram flour/besan  -  1 cup
Water  -  1/2 cup
Oil -  1 tsp
Peanuts  -  50 gms
Curry leaves  -  8 - 10
Salt  -  to taste
Chat masala  -  1 tsp
Black salt  -  1/2 tsp
Red chilly powder  -  1/4 tsp
Oil  -  for frying

Take a large bowl add gram flour water and one tbsp oil and mix well.
Make a thick batter.
Heat enough oil in a pan.
Pour 1 tbsp gram flour batter over a large round boondi jhara.
So that boondi drops on the oil.
So in this way deep fry all the boondis. in medium flame.
And strain it from another jhara.
Also deep fry the peanuts.
Fry the curry leaves.
Take a large bowl add fried boondi,peanuts and curry leaves.
Sprinkle salt ,black salt,chat masala and red chilly powder and mix well.
Now your namkeen boondi is ready to serve.

Friday, 22 September 2017


Prep Time  :  15 mins
Cooking Time  : 2 min s
Serve  : 4

Semolina/suji   -   2 cup
Yogurt  -   1 cup
Salt  -  to taste
Water  -  2 cup
Eno fruit salt  -  1 tbsp
Oil  -  1 tsp

Mix semolina and yogurt in a large vessel and keep aside for 15 mins.
Now add salt and water as required,mix it gently and make a batter(neither too runny nor to thick).
Mix it well.
Now add eno fruit salt just before making idly and again mix it well.
Grease the idly plate and pour the batter in idly plate and microwave in high for two mins.
Enjoy hot idly with sambar and coconut chutney.

Thursday, 21 September 2017


Prep Time : 25 mins
Cooking Time : 15 mins
Serve  : 2

Boiled maggi  -   1 pkt
Boiled n grated potato  -   2
Bread crumbs  -  2 tbsp
Chat masala  -  1 tsp
Ginger garlic paste  -  1/2 tsp
Green chilly paste  -   1/4 tsp
Finely chopped onion  -  1
Salt  -  to taste
Chopped coriander leaves  -  1 tbsp
Oil   -   2 tbsp

Boiled the maggi.
Take a large bowl add boiled maggi,boiled n mashed potato,ginger garlic paste,chat masala,green chilly paste,finely chopped onion,salt and coriander leaves and mix well.
Shape each ball to flat patties of medium thickness.
Heat oil in a pan.
Place the maggi tikki and cook till brown in color.
Flipping once in between.
Always cook in medium flame.
Drain in paper napkin.
Serve hot with tea.

Tuesday, 19 September 2017


Prep Time  :25 mins
Cooking Time  : 45 mins
Serve  : 2

Arhar dal/tuvar dal/lentil   -   1 cup
Turmeric powder  -  1/4 tsp
Cumin seeds  -  1/4 tsp
Red chilly powder  -  1/2 tsp
Gur/jaggery   -  2 tbsp
Asafoetida/hing  -   a pinch
Salt  -  to taste
Oil  -  1 tbsp
Curry leaves  -  7 - 8
For the bhaat or steamed rice
Rice  -   1cup
Water  -  2 cup

Wash arhar dal and pressure cook with turmeric powder,salt jaggery and two cup of water for 10 mins.
Once cooled,open the lid and mash the dal.
Heat oil in a pan.
Add cumin seeds,asafoetida o crackle.
Add curry leaves and red chilly powder and pour the tempering into the dal.
Bhaat or steamed rice
Wash the rice and soak for half an hour.
Pressure cook the rice with two cups of water
After three whistles switch off the flame.
Serve the steamed rice with varan.

Monday, 18 September 2017


Prep Time  : 25 mins
Cooking Time  : 15 mins
Serve  : 2

Masoor dal/red lentil    -   1/2 cup
Nonia leaves   -  100 gms
Ginger   -   1 inch stick
Garlic cloves  -  2
Green chilly  -  2
Red chilly powder   -   1/4 tsp
Turmeric powder  -  1/4 tsp
Salt   -  to taste
Cumin seeds   -  1/4 tsp
Oil   -  for frying

Wash and soak masoor dal for 3 - 4 hours.
Drain water and.add masoor dal in the blender.
Also add ginger garlic and green chilly and make a paste.
Take a bowl add masoor dal paste,nonia leaves,red chilly powder,turmeric powder,cumin seeds and salt and mix well.
Deep fry in hot oil till golden n crispy.
Drain in paper napkin.
Serve hot with tea.


Prep Time  : 10 mins
 Cooking Time  : 25 mins
Serve  : 2

Milk  -   3 cup
Grated apple -   1
Sugar   -  2 tbsp
Cardamom powder  -  1/4 tsp
Cashew nuts  -  1 tbsp
Raisins  -  1 tbs
Saffron  - few strands

Boil milk in a heavy bottom vessel.
Once boiled,keep it in a low flame.
Remove the skin of the apple and grate it
Heat the pan and add grated apple. nuts
Saute for one to two mins.
Now add sugar and carmelize  it and add it in the boiled milk.
Stir in between thickening the milk.
Cook well till it gets thick.Add cardamom powder and dry fruits and mix well.
Garnish with saffron strands,raisins and cashew nuts.
Serve chilled.

Saturday, 16 September 2017


Prep Time  : 25mins
Cooking Time : 15 mins
Serve  : 2

Thinely sliced onion  -  1
Gram flour  -  1/2 cup
Rice flour  -  2 tbsp
Red chilly powder  -  1/4 tsp
Chopped green chilly  -  1
Chopped coriander leaves  -  1 tbsp
Salt  -  to taste
Oil  -  for frying

Take a large bowl add gram flour,rice flour,red chilly powder,salt and water make a thick batter.
Add onion,green chilly,coriander leaves and mix well.
Heat enough oil in a pan.
Drop one tbsp of pakora batter.
Fry the pakora golden n crispy.
Flipping once in between.
Drain in paper napkin.
Serve hot with tea.

Friday, 15 September 2017


Prep Time  : 25 mins
Cooking Time  : 15 mins
Serve  :  2

Bread   -   4 slice
Grated processed cheese   -  100 gms
Grated cucumber  -  1 cup
Finely sliced onion  -  1/2 cup
Hot n sweet chilly sauce  -   2 tbsp
Butter  -   50 gms
Black pepper powder  -  1/4 tsp
Chilly flax  -  1/4 tsp
Salt  -  to taste

Apply butter on the bread slice.
Spread hot n sweet chilly sauce on the bread.
Add cucumber and onion on the bread.
Now add grated cheese on the  bread slice.
Sprinkle black pepper powder,chilly flax and salt.
Grease non stick pan with butter and place the bread slice.
Cover it and cook in a low flame for two mins.
Cheese melt on the bread now your open cheese sandwich is ready  to serve.
Cut into two pieces.